I recently started eating mostly vegan – trying for 90% on average. (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)

This is one of the staples of a vegan diet, it seems. There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit. I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR. Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing. We are taking advantage.

Because I’ve cut out dairy, my fat consumption has dwindled, also. So I use the full fat canned coconut milk, most of the time. The lite is fabulous, though, and I’ve given stats for both.

Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that. Stay tuned!

In a medium bowl combine the coconut milk, chia seeds, sweetener, vanilla, zest and juice, blueberries, and salt. Mix well, and allow to sit for a few minutes. Stir again to make sure the seeds are distributed evenly as they soak up the coconut milk. Cover or spoon into individual dishes/glasses and chill for several hours or overnight. Makes 4 servings.

When you’re in the mood for something decadent tasting but not a heavy meal, this will do just fine. Silky smooth and slightly spicy, with an exotic bent that is luxurious and comforting, this soup takes no time at all. I used chicken broth, but using vegetable broth makes it completely vegan.

1/2 teaspoon salt (I added a little more once it was cooked…just my preference)

1/4 teaspoon dried cilantro

1/4 teaspoon sugar

1/8 powdered ginger

Dash freshly grated nutmeg

.

In a large sauce pan, over medium heat, saute the garlic, shallots, and carrots in the olive oil for 5 minutes. Add the lentils, cherries, chicken/vegetable broth, water, coconut milk, curry powder, salt, cilantro, sugar, ginger, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are very soft. Allow to cool slightly.

In batches, add soup to blender and process until smooth. Reheat gently over low. Serve with a drizzle of coconut milk and garnish with cherries, if desired. Makes approx. 6 (1 cup) servings.

It is no secret that I love quinoa and eat it every chance I get! This salad is a re-make and a new favorite of mine – very light, summery, and fresh. The original had barley, but quinoa is so…NOW! I also cut the amount of corn in half, and added the edamame, some chili powder, and lime. It’s a completely different salad than what I started with and, frankly, I’m thrilled!

These are fabulously complex carbs that give staying power to fuel you up. And the added protein from the quinoa and the edamame keeps you full longer. (You could add some diced chicken to this, if you felt so inclined.)

It may seem like you won’t have enough dressing, but it’s just right.

~~~~

.

.

2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

.

Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle over the salad and toss to coat. Cover and chill for at least two hours. Makes approx 8 (1/2 cup) servings.

You remember this dish… from every church pot luck, community cookbook, and Gramma’s table. Yes, THAT broccoli-rice casserole. Bubbly, cheesy, rich, and so very good. Old-fashioned comfort food, personified.

Since I love using quinoa in everything calling for rice (less starchy, more protein) I thought I’d give it a try in this one. And it worked just as well. As you can see in the second photo, it’s the same creamy-dreamy texture and flavor we loved before – only this time it’s not full of rice-carbs that can wreck havoc with blood surgar. AND the quinoa gives added protein. How ’bout that?!

I can’t believe how great this turned out! It’s the perfect side dish for all your meats or a vegetarian option on it’s own. The old version was a favorite in our house – and now this will DEFINITELY be!

~~~~

.

.

One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

.
2 cups cooked broccoli

1 1/2 cups COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

.
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

*NOTE FOR GLUTEN FREE…Progresso makes a Creamy Mushroom Soup that is gluten free…or here is a recipe for a Cream of Anything Soup. Haven’t tried it, (a comment-er below did and loved it…) but it’s been a big hit on a Celiac/Gluten Free forum.)

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

I love quiche in any way, shape, or form. It’s comforting to me…the possibilities are innumerable…and they are protein-filled while being fairly low in calories. A complete meal in a finger food! (I love LOADED quiche, so I added a little more spinach in the ones photographed.)

These freeze wonderfully, so make lots. It’s not any more work to do a double batch!

So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab.

Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes. I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

UPDATE!! I recently found myself without carrots so used shredded zucchini instead. WONDERFUL! And my husband says I have to make them like this from now on. The measurements are in the recipe, also, if you’re interested.)

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

This is the egg salad that I keep in the fridge to wrap in lettuce leaves or to eat with a spoon out of a bowl. Nothing fancy. You probably have a favorite way of making yours…this is mine.

One secret that makes it super quick is to grate the eggs on a cheese grater. I use the large holes and in 5 or 6 swipes a boiled egg is reduced to shards that mix up quickly with whatever you put with it.